Great news for me

[mike]

Hello all,

Sorry ive not been that active for a while but have semmingly bounced from one crisis to anothere sice early December.Things are leveling out & im back on an even keel.

Anyways, my news is ive just landed a PT in a michelin starred kitchen & am all foolish & excited its like going on a first date again but better & tastier !!!!

Ill let you know what happens.....

[cape chef]

Fantastic Mike!

Keep us posted, maybe a jourel?

[Anneke]

Congratulations! A celebration is in order!

[Suzanne]

Wow, great! Take good notes!!

[cmj]

hi mike

is this at the castle ?

nice one

colin

[mike]

CMJ....yes sir its the Castle....

[Leo R.]

Mike,are you at Kit Chapman`s place in Taunton?If it is,Gary Rhodes was once head chef there.You could be destined for some big things.Good luck,i`ll keep an eye out for you doing an interview for Caterer & Hotelkeeper

[mike]

Thanks for your kind words & support, I start tommorow & am very excited if not a little nervous. Its something I should have done a long time ago. I hope to get my skill level to michelin standard over the next few years. Then i would like to go & cook as a private chef,do you see what these people are earning !!!!,
probably Canada or somewhere abroad that isnt too hot!
Thanks again.

[mike]

First day done & I feel I did really well. Did all tasks first time & quickly. So quickly that they ran out of jobs for me. Head chef pleased. Couldnt have gone better, I didnt even break anything !!! Celariac in 3mm dice .....use a meat slicer...well you learn something everyday.

[phoebe]

Mike, this is so great! What a fabulous opportunity. How have the last few days been? It sounds like the first day would be hard to beat.

Does this mean Vancouver is on hold?

[mike]

Thanks P.
Its going great & im told there will be 2 sous chefs FT jobs open in March....no Vancouver is still the plan....but a year or two of this will open a lot of doors for me I hope. Thanks for your interest,X

[cape chef]

Mike,

happy to hear things are starting off well for you.

This is a great oppurtunity for you.

Please, as time permits, keep us in the loop on your progress and your challenges.

[momoreg]

Great news, mike. I look forward to your updates as well.

[mike]

Friday night...pastry needs help.prep 8by 4kg bread mix for various rolls,8 differnt flavoured breads.....400 handmade chocolate rolled truffles for Valentines....various tortes,tarts,creams,custards ,pastry based special with passion fruit "custard" set & topped with meringue....plus pudding service for 45 a la carte & 100 in the brasserie.....busy night ....got home 11pm couldnt sleep ( wont nibble the chocolate any more!!) slept past 3am up at 6am for breakfast & 12 hour straight shift...As Mc D say "IM LOVIN IT" peace

[momoreg]

Mike, I hope you continue loving it. I remember having bizarre dreams (sometimes nightmares) about pastry when I worked hours like that!

Please don't deprive yourself of sleep every night, or you'll burnout. Just a word of advice from someone who's been there . Keep up the great work!